 |
Product Center
Product Literature
Chef's Tips
Service
Equipment Sales
Parts Sales
About Us
Contact Us
FAQs
News
CAD Library
Find Vulcan:
Customer Stories
Click below to learn more about how Vulcan products have worked for our customers. Learn more.
|
|
|
|
Teaching kitchen grants A+ to new Vulcan installation at Sullivan University, Louisville, KY
The Basic Skills Kitchen at Sullivan University is the first exposure culinary students have to a commercial kitchen so when it was time to renovate, the staff wanted professional grade equipment that would last.
The kitchen is used three times a day for instructing classes of 25 students. "They learn their soups, sauces, knife cutting and cooking methods," says Chef Tom Hickey, department chair of Culinary Arts. On weekends the space is used as a prep kitchen for the restaurant where more advanced students practice their craft, and it is used as a catering kitchen for the catering program.
Vulcan equipment has been in this kitchen since it opened 14 years ago. "I have used Vulcan equipment for about 30 years now," Hickey remembers. "During my career in the U.S. Army, Vulcan was standard equipment and I could not have lived without it."
Fetzer Foodservice in Louisville is Kentucky's largest restaurant equipment dealer dedicated to the foodservice equipment industry. They handle everything from replacement equipment to multi-million dollar design and supply projects.
Fetzer outfitted the original kitchen and has done most of the other labs and teaching kitchens at Sullivan, according to Keith Fetzer, Jr. Almost every kitchen at Sullivan features some Vulcan equipment. Even the student cafeteria has Vulcan FlashBakeT ovens.
The original kitchen had a central area with a double bank of stoves so there was ample room to install a new island suite. The existing hood was in the right position and could handle the load after some minor reconfiguration.
The overall island is 16 by 7 feet. Each end has 30 inches by 7 feet of counter workspace with custom refrigerated bases below. In addition to the island suite, a straight-line battery was installed along one wall. (See equipment list.)
Vulcan's low maintenance equipment also helps with another aspect of the curriculum - teaching students basic maintenance and upkeep. "Part of a restaurant's success is tied to getting full and extended use of the equipment," Hickey explains. "We show students how to re-light pilots, disassemble components to properly clean them and other basic maintenance routines."
"This Vulcan equipment is like an old friend," Hickey says. "Their service has always been very good and the Vulcan rep, Mark Wilbers, is easy to get hold of and always willing to go the extra mile for us."
Equipment (Straight Line Battery):
1 - Double deck gas convection ovens (VC44) with deluxe controls
3 - Heavy-duty 6-burner ranges with convection oven bases
1 - Salamander Broiler
1 - 20-gallon electric floor model tilting kettle
1 - 10-gallon counter tilting kettle
1 - Tilting skillet (pre-existing)
1 - charbroiler (pre-existing)
Equipment (Island Suite):
5 - 36-inch Signature heavy-duty ranges with standard oven bases
1 - 24-inch griddle top with cabinet base
1 - half-size 12-inch range
Custom self-contained refrigerated bases mounted at the ends of the island
Two with sliding drawers
Two with hinged doors
2 - 30-inch by 84-inch counter work areas over the refrigerated bases
Dealer:
Fetzer Foodservice (Louisville, Ky.)
www.fetzerfoodservice.com
Vulcan Representative:
Wilbers & Associates (Louisville, Ky.) Mark Wilbers
Fabricator:
AmFab (Prince Frederick, Md.)
|
 |
|
|
|
